1 tbsp sesame seeds
8 cup homemade chicken broth
2 tbsp finely chopped garlic
2 tbsp finely grated fresh ginger
1/2 cup uncooked white rice
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 tsp kochujang or other hot chile paste
1 cup shredded cooked chicken
2 scallions, finely chopped
Directions
In a small dry skillet, toast sesame seeds over
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
Servings: 6 servings
Korean Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Korean; Poultry; Soup
The History of Recipes
Experts have proved the existance of recipes way back into antiquity, at least as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a few scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books dating from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food served to the upper classes. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like parsley and basil. These new foods and spices caused a torrent in books on cooking, the majority of which are kept safe in private libraries. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Korean Chicken Soup recipe.
